Vegan Tiramisu Cake
Classic tiramisu relies on eggs, mascarpone, and ladyfingers soaked in boozy espresso — which means it's traditionally off the table for plant-based eaters. This layered cake flips the script entirely, delivering all the bold coffee flavor and creamy, cloud-like frosting you'd expect without a single animal product in sight. The trick is a frosting built from chilled coconut cream and vegan cream cheese, whipped together until thick and fluffy — it's genuinely luxurious in a way that will surprise anyone who thinks dairy-free means compromise. Each cake layer gets a generous brush of sweetened espresso soak, so by the time the whole thing has chilled overnight, the coffee flavor is deeply infused into every bite. A final dusting of unsweetened cocoa powder over the top gives it that unmistakable tiramisu finish. It slices into 12 generous pieces, making it a showstopper for dinner parties, birthdays, or any occasion where you want to quietly prove that plant-based baking can be just as indulgent as the original. Serve it cold straight from the fridge and watch it disappear.
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Learn more →Ingredients
12 servings
For the coconut cream frosting
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 8 oz vegan cream cheese, room temperature
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the cake
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup organic cane sugar
- 1 cup plant-based milk
- ⅓ cup neutral oil (such as canola or sunflower)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
For the espresso soak
- 1 cup strong brewed espresso or very strong coffee, cooled
- 2 tbsp organic cane sugar
For finishing
- 2 tbsp unsweetened cocoa powder, for dusting
Instructions
- 1
The night before (or at least 4 hours ahead), place 2 cans of full-fat coconut milk in the refrigerator upright and undisturbed. When ready to make the frosting, open the cans without shaking and scoop the thick white cream from the top into the bowl of a stand mixer or a large mixing bowl, leaving the watery liquid behind. Refrigerate the cream until needed.
- 2
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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